1939
DOI: 10.1021/ac50136a003
|View full text |Cite
|
Sign up to set email alerts
|

Analysis of Fusel Oil by Azeotropic Distillation

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1

Citation Types

1
1
0

Year Published

1950
1950
2016
2016

Publication Types

Select...
3
3
1

Relationship

0
7

Authors

Journals

citations
Cited by 8 publications
(3 citation statements)
references
References 2 publications
1
1
0
Order By: Relevance
“…In Colombia, sugar cane is the main bioethanol feedstock, and a typical FO composition obtained from cane sugar fermentation is reported in Table . In different countries, similar compositions are also reported when using other fermentation feedstock such as corn, grapes, sugar beet molasses, and malt. As observed, regardless the feedstock, isoamyl alcohol (3-methyl-1-butanol) and optically active amyl alcohol (2-methyl-1-butanol) are the major components of FO, mainly because they are characteristic products of the Ehrlich metabolic pathway during fermentation …”
Section: Introductionsupporting
confidence: 60%
“…In Colombia, sugar cane is the main bioethanol feedstock, and a typical FO composition obtained from cane sugar fermentation is reported in Table . In different countries, similar compositions are also reported when using other fermentation feedstock such as corn, grapes, sugar beet molasses, and malt. As observed, regardless the feedstock, isoamyl alcohol (3-methyl-1-butanol) and optically active amyl alcohol (2-methyl-1-butanol) are the major components of FO, mainly because they are characteristic products of the Ehrlich metabolic pathway during fermentation …”
Section: Introductionsupporting
confidence: 60%
“…The first ones were developed in the first half of the 20th century. Penniman et al (1937), through colorimetric methods, Schicktanz et al (1939) using azeotropic distillation, and Ikeda et al (1956) from chromatographic analysis, were able to identify the main alcohols (C2 to C5) present in fusel oil from different sources. Marvel and Hager (1924) and Webb et al (1952) found esters derived from short-chain alcohols, mainly i-amyl alcohol, and some carboxylic acids (C10 to C20).…”
Section: Introductionmentioning
confidence: 99%
“…A quantidade de álcoois superiores gerados durante a fermentação alcoólica depende do método de preparação do caldo usado para a fermentação e das condições ambientais utilizadas durante o processo de fermentação (PATIL et al, 2002;SCHICKTANZ, et al, 1939). Patil et al (2002) listaram alguns fatores que influenciam a formação de álcoois superiores durante a fermentação:…”
Section: Origem Dos áLcoois Superiores No Processo De Fermentaçãounclassified